Summer Ingredient Essentials: Nopales

Nopales, also know as nopalitos, are cactus pads. Thick, tear-shaped, and flat they’re often steamed, sautéed, or grilled and used to make delicious salsas and taco fillings. Use widely throughout Latin American, nopales are prized for their mild taste and tender, crisp texture as well as their nutritional benefits.

Rich in Vitamin A, which promotes cell turnover in the skin, and B-Complex Vitamins, necessary for the body to perform basic metabolic functions, nopales are a wonderful addition to any diet. With 2 grams of protein and 3 grams of fiber in each 20 calorie cup, it’s no wonder they’re a welcome and beloved ingredient in the Latin kitchen.

How do I pick the best nopales?

Peak season for nopales is late summer to early fall. For the best picks, look for paddles on the smaller size that are roughly the size of your hand from wrist to fingertips and roughly as thick. Young, tender paddles will be a pale green and firm to the touch. Pass on any nopales that appear dull, dry, limp, wrinkled, or water logged. Thicker, larger paddles may still be ripe for picking, just keep in mind they may be stringy.

What can I make with nopales?

Nopales are a wonderful ingredient to work with because of their unique, mild flavor. Paddles can be enjoyed raw, sautéed, grilled, broiled, baked, or fried. How you prepare them really depends on what you’re feeling. For an easy nopal dish simple cook in butter or olive oil or grill and top with black pepper, jalapeño flakes, and a squeeze of lime for a tangy kick. Add diced nopal to your morning scramble; pulse with tomatillos, onions and serrano pepper for a new take on salsa verde; or toss in a beer batter and fry to a crisp.

To prep your nopales first brush away any thorns if they’re present. Next, rinse the nopal under cool water before peeling, slicing, or dicing to your hearts content.

Fresh nopales should be used within 3 days for optimum freshness. Extend the life of your paddles for up to two weeks by refrigerating them in an airtight container covered in water. Stored this way, paddles will stay crisp, fresh, and ready to use.

Recipes to try include: Nopales and Fried Tofu in Red Chipotle Sauce, Stewed Cactus Quesadilla, and Cactus Paddle Frittata.